Total Time
35mins
Prep 20 mins
Cook 15 mins

This recipe came from a Good Housekeeping magazine. It is delicious and has very few ingredients.

Ingredients Nutrition

Directions

  1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
  2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add shallot and cook 1 minute, stirring occasionally.
  3. Add mushrooms and 1/2 teaspoon salt, and cook 10 to 12 minutes or until tender and golden, stirring occasionally.
  4. Stir wine into mushrooms mixture. Heat to boiling over medium-high heat and cook 1 minute.
  5. Add broth and cream; heat to boiling and cook 3 minutes, stirring. Add 1 tsp salt.
  6. Drain pasta and return to saucepot. Add mushroom mixture, parsley, and sun-dried tomatoes, then cook 1 minute over medium heat, tossing until evenly coated.

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